Fire Roasted Tomato Basil Soup
The recipe Fire Roasted Tomato Basil Soup can be made in about 35 minutes. This recipe serves 4. Watching your figure? This gluten free, lacto ovo vegetarian, primal, and whole 30 recipe has 222 calories, 7g of protein, and 13g of fat per serving. For $1.77 per serving, this recipe covers 17% of your daily requirements of vitamins and minerals. Plenty of people made this recipe, and 1800 would say it hit the spot. It works well as an affordable soup for Autumn. Head to the store and pick up garlic cloves, salt and pepper, tomatoes, and a few other things to make it today. It is brought to you by The Novice Chef Blog. Overall, this recipe earns an excellent spoonacular score of 97%. Similar recipes are Fire-Roasted Tomato Basil Soup, Creamy Fire Roasted Tomato and Basil Tortellini Soup, and Fire Roasted Tomato and Basil Pasta.
Servings: 4
Cooking duration: 35 minutes
Ingredients:
2 cups chicken stock (or vegetable stock for vegetarian)
1 tablespoon crushed red pepper
20 fresh basil leaves, chopped
6 garlic cloves, chopped
1/2 cup half and half
2 tablespoons olive oil
salt and pepper, to taste
3 (14 ounce) cans of hunt's fire roasted tomatoes
1 large yellow onion, diced
Equipment:
pot
frying pan
immersion blender
blender
Cooking instruction summary:
In a heavy bottomed pot over medium high heat, pour in the olive oil and saute onion until translucent. Add the chopped garlic (except for 1 clove) and sauté with the onion for 2 minutes. Next, add the cans of fire roasted tomatoes (including the juice) to the pan and cover for about 15 minutes, stirring as needed. Add the chicken stock and half & half and bring to a simmer. Cook uncovered, for 10 minutes or until it has thickened. Add the remaining chopped garlic clove, crushed red pepper, fresh basil and season to taste with salt and pepper. Lower your heat to medium-low and cook for 5 minutes more.Using an immersion blender (or carefully transfer soup to a blender), puree soup until there are no large chunks of tomato left. Serve immediately with a hunk of warm french bread and get to dipping!Store in an airtight container in the fridge for up to 5 days or in the freezer for up to 3 months.
Step by step:
1. In a heavy bottomed pot over medium high heat, pour in the olive oil and saute onion until translucent.
2. Add the chopped garlic (except for 1 clove) and sauté with the onion for 2 minutes. Next, add the cans of fire roasted tomatoes (including the juice) to the pan and cover for about 15 minutes, stirring as needed.
3. Add the chicken stock and half & half and bring to a simmer. Cook uncovered, for 10 minutes or until it has thickened.
4. Add the remaining chopped garlic clove, crushed red pepper, fresh basil and season to taste with salt and pepper. Lower your heat to medium-low and cook for 5 minutes more.Using an immersion blender (or carefully transfer soup to a blender), puree soup until there are no large chunks of tomato left.
5. Serve immediately with a hunk of warm french bread and get to dipping!Store in an airtight container in the fridge for up to 5 days or in the freezer for up to 3 months.
Nutrition Information:
covered percent of daily need
